• Elisa Juarez

Moist & Marvelous Chocolate Cake

Adapted from a recipe by Nestle, "Moist and Tender Chocolate Cake"


2 cups unbleached flour 2/3 cup dark chocolate baking cocoa 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1-3/4 cups granulated sugar 3/4 c. (1-1/2 sticks) unsalted butter, softened 2 tsp. vanilla extract 2 eggs 1 cup water Cream Cheese Icing (recipe below)


COMBINE flour, cocoa, baking powder, baking soda and salt in medium bowl.

BEAT sugar, butter and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Alternately beat flour mixture and water into sugar mixture until well blended. Pour into well-greased bundt pan or 9 x 13" pan.

BAKE in preheated 350 degree oven for 25 - 35 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Invert bundt cake onto plate to cool completely. Rectangular cake can be left in pan or turned upside down onto board.

FROST with cream cheese icing.

Makes 10-12 serving


CREAM CHEESE ICING

2 cups confectioner's sugar, sifted 1 stick unsalted butter, melted 1 - 8 oz. package cream cheese, softened 2 tsp. vanilla



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